tag:blogger.com,1999:blog-20037316837457378982024-03-13T12:00:00.609+01:00Johnny's KitchenAs an Englishman living in Europe for years, this blog is about the recipes we have made for dinner and lunch parties for friends and family over the years.
I can think of nothing in life that is more pleasurable and fun than to sit down with old friends eating and drinking proper home made food made from seasonal fresh ingredients, enjoying some local wines.
The sort of Lunches that last into the night. Lunches Memories are made of.Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-2003731683745737898.post-12871120756426245472013-06-18T17:48:00.000+02:002013-06-18T20:54:09.210+02:00First Birthday of this Blog Today and Catalan Chicken with Chickpeas to Celebrate!<div class="separator" style="clear: both; text-align: center;">
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Crikey I can hardly believe it is twelve months ago today that I made my first post for a Hamburger! I started the blog really to catalogue recipes for family and friends, a more modern version of a recipe book. I was surprised that other people actually managed to stumble upon it and thrilled when 12 visitors a day grew and grew and people I had never met from all over the world were making my recipes and I theirs. I have had 53,002 visitors since I started, mind boggling.<br />
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I love cooking and entertaining but it has become more difficult to post as often as I still go back to the old favourites that I have posted before, what the blog has done is to make me attempt new dishes and try new things more often, and I have made a great many friends in the food blogging and twitter world.<br />
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One of my great highlights of the year was to have Nigel Slater actually reading some posts and rather liking them. Surreal.<br />
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Anyway this is based on a recipe I saw in Saturdays Financial Times only they used Quail! I marinated the Chicken with Salt Pepper a squeeze of Lemon and a tbsp of sweet Paprika only an hour or so, then in a Casserole dish melted some butter with a glug of Oil and browned on both sides the Chicken Breasts and set aside.<br />
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I added just a touch more butter and added finely chopped Onion Garlic about two cloves and finely diced celery and Carrot and sweated them off gently for about 20 minutes<br />
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Then add some finely chopped Chorizo and a finely chopped Red Chilli and cook out for a further few minutes I added a generous glass of dry White Wine, and of course poured a glass for myself, all cooks should drink whilst they cook simply rude not too!<br />
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Now add about a pint of chicken stock let it simmer...I made in a mortar and pestle a very simple Picada, I dry fried some almonds added them to my mortar and pestle along with a garlic clove some rock salt and a touch of Lemon juice and drop of olive oil and crushed them into a paste which I added to the pot and stirred in.<br />
It helps thicken the sauce and gives a lovely depth of flavour<br />
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Now add a jar of Chickpeas (cooked) and top with the Chicken put it on a slow low simmer covered with a lid and cook on the stove for around 20 minutes.<br />
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Serve on a plate with freshly chopped Parsley and season to taste Delicious only would be better I think with Quail!Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com7tag:blogger.com,1999:blog-2003731683745737898.post-49807556795289970252013-06-10T13:29:00.001+02:002013-06-18T20:24:58.584+02:00Paprika Chicken with Charred Red Peppers and Chilli<div class="separator" style="clear: both; text-align: center;">
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Dont get me wrong I am relieved and delighted to be very busy at work but gosh my twitter and blog life has come to a standstill! Time is in short supply and the dishes I am cooking, when I have been cooking which has not been often of late have been very quick and simple affairs.<br />
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This is typical of my recent cooking exploits so quick and yet still packs a punch with flavour, Simply marinate the chicken breasts in Lemon juice Paprika Picante and a pinch of Chilli Powder and a glug of Olive Oil and let them marinade at least an hour, I did these in the morning for Dinner in the evening<br />
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Get your Griddle pan smoking hot and I added some sliced Red Peppers and fresh chillies just dressed in Salt and Pepper and a little Oil and blacken them for 3 or 4 minutes, set aside to keep warm.<br />
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Then char your Chicken breasts 3 minutes either side and put in a preheated oven for around 15 minutes at 200c. meanwhile take a tub of Greek yoghurt and the juice of a Lemon and a glug of Oil.<br />
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Serve the chicken on top of the Peppers with a spoonful of the Yoghurt...It doesn't get simpler than that really quick and very tasty.Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com1tag:blogger.com,1999:blog-2003731683745737898.post-2806881641405988482013-06-04T12:52:00.000+02:002013-06-18T20:25:34.080+02:00Lemon Marinated Pork Chops<div class="separator" style="clear: both; text-align: center;">
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I have been a bit absent of late from my little blog for two reasons really firstly just manicaly busy at work, which is a jolly good thing given the economy, seem to be bucking the trend for now anyway so making hay whilst the sun shines. Secondly as I have posted over a hundred different dishes over the year do tend to find the dish I am making I have already blogged or it got late and just couldn't be bothered!<br />
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Anyway here is one of those dishes I made the other day when I really was a bit pressed for time and wanted a one pot wonder!<br />
It couldn't be easier I marinated some pork chops over night in Lemon juice and Garlic then quickly pan fried them to give a bit of colour and added them to a clay pot which I had put some sliced Potato<br />
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some sliced Onions a chopped Tomato a crushed clove of Garlic and a sliced Courgette, Mixed them all together with a glug of Oil some Oregano and plenty of Salt and Pepper and a glass of White Wine and put them in a pre heated Oven for around 45 minutes before adding the Pork Chops at 200c<br />
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After 5 minutes added some frozen Peas and cooked for around another ten minutes so the chops are just cooked through.<br />
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Take the dish out the oven add the zest of a Lemon and a little squeeze of Lemon Juice and sprinkled over some Freshly chopped Parsley for Colour. Really tasty great flavours from humble little ingredients and hassle free to make!Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com2tag:blogger.com,1999:blog-2003731683745737898.post-90968815903235964782013-05-13T13:34:00.005+02:002013-05-13T13:49:41.700+02:00Entrecote with Lemon and Herb Butter<div class="separator" style="clear: both; text-align: center;">
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There is nothing nicer than a beautiful Griddled Steak with Salad very French and a firm favourite in our house. To a large extent you are very much at the mercy of your butcher, I am so fortunate to have finally found an excellent butcher this steak has been matured for 60 days weighed around 225gms and cut like butter.<br />
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The butter is taken from Daniel Galmiche's excellent book "French Brasserie Cookbook" to make the butter put butter, 2tbsp of chopped Parsley 1tbsp of chopped Tarragon some Lemon Zest and a squeeze of Lemon Juice in a bowl and mix together in a bowl then place on cling film in a sausage shape and roll to make a butter sausage place in the fridge to set, then you can cut a slice off for Barbecues and Grilled Meats as and when you need it<br />
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To cook the steak, and these were big, get your griddle pan scorching hot and make sure you have taken the steak out of the fridge at least an hour earlier so they are at room temperature, rub in some Olive Oil on both sides a sprinkling of Thyme leaves and a squeeze of Lemon Juice and season well with Salt and Black Pepper.<br />
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I seared couple of minutes each side turning every minute and finished in the oven for 10 minutes which gave them a blushing Medium Rare. If your steaks are thiner 5 minutes would do<br />
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Let them rest for 5 minutes makes all the difference and add a slice of your herb butter.<br />
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I served with Salad and Boulangere Potatoes Heaven!Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com0tag:blogger.com,1999:blog-2003731683745737898.post-4461620796008943202013-05-12T17:37:00.002+02:002013-05-12T17:48:06.201+02:00Osso Bucco with Risotto alla Milanese<div class="separator" style="clear: both; text-align: center;">
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It seems like yesterday that there wasn't a decent Italian Restaurant in London that didn't have this on the menu, how things have changed and not really for the better.<br />
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This is one of the great classic dishes of Northern Italy traditionally served with a Risotto alla Milanese, truth is the original dish created in the Osteria Restaurant in Milan did not include Tomatoes that was a somewhat later addition of 40 years ago but in my view a welcome one.<br />
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Osso Bucco is cross cut veal shank, the marrow hole at the centre of the veal shank oozes a rich flavour and a glossy appearance.<br />
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Start by seasoning well your meat and dust in Flour.<br />
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Then in a lidded pot on a medium to high heat with Olive Oil and butter, brown the meat both sides, takes a couple of minutes each side, then reserve to a plate.<br />
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Now reduce the heat and add finely chopped onion and a Celery stalk and two cloves of garlic and sweat on low heat for 15 to 20 minutes.<br />
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Once the onions are sweet and translucent add a glass of white wine or Vermouth a tin of Tomatoes and a pint of Chicken Stock. Top with a Bay leaf and season generously bring to the boil add your reserved veal, put on a lid and place in the oven in a preheated oven at 150c for at least two and a half hours<br />
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To make a proper Risotto alla Milanese takes around 50 minutes, Start by sweating at low heat finely chopped Garlic and Onion for around twenty minutes in Olive Oil and Butter.<br />
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Then off the heat add your Risotto rice and stir with a wooden spoon until they are coated and glossy then put back on a medium to low heat and add your first ladle of the top quality Chicken stock, let the stock completely absorb before adding another...<br />
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Keep stirring adding ladle after ladle very slowly. after 30 mins your rice is cooked add a generous pinch of saffron, and a glass of White wine.<br />
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As it absorbs add a good grating of fresh parmesan and 2 tablespoons of room temperature Butter and stir in.<br />
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Make a quick Gremolata which is no more then chopped Parsley Garlic and the zest of a couple of Lemons combine it all together<br />
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Serve the risotto on the plate topped carefully with the Osso Bucco being careful to keep in one piece and not to loose the marrow.<br />
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Now sprinkle over the fresh vibrant Gremolata<br />
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Perfection on a plate well worth the waitAnonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com1tag:blogger.com,1999:blog-2003731683745737898.post-43311416478886471782013-05-10T14:01:00.001+02:002013-05-10T14:01:32.959+02:00Fresh Raw Artichoke Salad<div class="separator" style="clear: both; text-align: center;">
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I think Spring is my favourite season, everything coming to life and the climate in Spain is perfect not to hot but blue sky's ever day. I love the new seasons Artichokes Asparagus, Strawberries and Peas and do try to make a point of eating whats in season and when I saw these little artichokes I just had to have them.<br />
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I wont pretend they are my favourite vegetable but these were young and crisp so I peeled off the harder spiky outer leaves to reveal the inner leaves, covered them instantly in Lemon juice to retain there colour chopped some fresh Mint a glug of your very best Virgin Olive Oil and sprinkled generously with Salt flakes and a grind or two of Black Pepper just delicious vibrant and so fresh. I preferred them in this crisp raw state to cooking them.<br />
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Give them a try, you won't be disappointed but make sure they are young and freshAnonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com0tag:blogger.com,1999:blog-2003731683745737898.post-25277988485735789762013-05-01T13:03:00.002+02:002013-05-01T15:35:27.347+02:00Blanes de Poulet au Legumes et Lardons<div class="separator" style="clear: both; text-align: center;">
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Don't all dishes sound so much more delicious in French, This is a Charred Chicken Breast with a little Ragout of Spring vegetables with crispy Pancetta and a gorgeous little Spring or Summer treat it is too.<br />
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I cook Chicken a lot and I am always looking for different ways to do it, this is my own invention but the inspiration comes from the great Daniel Galmiche. One of the real treats in Spring is the first of the Seasons new Asparagus absolutely one of my favourite vegetables at this time of year the later part of the Season the Asparagus becomes a bit stringy and firm, now is the time to enjoy it, along with Peas and Spring Onions.<br />
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Start by marinating your Chicken breasts in Lemon Juice, Garlic and Olive Oil with a sprig of Rosemary an hour or two before cooking.<br />
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Now get your Griddle pan scorching hot, takes about ten minutes to get to temperature at full heat and sear your chicken breasts a minute or so either side so that they have taken on those brown scorch lines, then place in a roasting tin with the marinade and Rosemary poured over them and put in a preheated oven at 200c for 20 to 30 minutes depending on the size of your Chicken breasts.<br />
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Now put a Frying pan on a medium to high heat add a good dollop or two of butter and when it foams add some chopped Carrot, keep shaking the pan for 4 minutes or so then add chopped Spring Onion cook for a minute and add a glass of White Wine, it will sizzle and bubble up place a lid ajar on top to let the veg steam.<br />
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Every 3 minutes or so check to see when the wine has reduced add a Ladle of Chicken stock then add your sliced Courgette and Asparagus, couple of Minutes remove the lid and add Frozen Peas and some pre boiled New Potatoes, another 3 minutes and they are ready Add the Zest of a Lemon and a Handful of Fresh chopped Mint and Parsley stir it in 30 seconds and serve onto your plate. In a separate pan fry at high heat some Pancetta only takes a couple of minutes and drain on kitchen paper, scatter these around and over your Vegetables and top with the griddle Chicken spooning those delicious Roasting Juices from the Pan over the Chicken Breast.<br />
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A very simple but vibrant flavoursome dish, give it a tryAnonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com1tag:blogger.com,1999:blog-2003731683745737898.post-31990963371433248862013-04-29T19:12:00.001+02:002013-05-01T14:53:51.520+02:00Boudin Noir Aux Pommes<div class="separator" style="clear: both; text-align: center;">
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As a child I thought there could be nothing more revolting than Black Pudding, the English variety, heavy almost always overcooked with big lumps of white fat, to this day shudder at the offerings of School breakfast black pudding too horrid for words.<br />
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It wasn't until I was eight or nine years of age in a Brasserie in Paris that quite by accident I ordered Boudin Noire aux Pommes, I had no idea what it was but thought it sounded good, On its arrival I thought it was a sausage with this rich delicious minced filling and I adored it.<br />
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I am still not fond of the English variety but the French and Spanish version is something quite different a wonderful starter or light Lunch.<br />
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Daniel Galmiche in his French Brasserie Cookbook has a version with Pears, but perhaps through childhood memories I prefer the more traditional caramelised Apple.<br />
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In a saucepan bring salted water to a simmer, not a boil as the skins are easily burst and gently simmer the sausage for around 4 minutes. Meanwhile in a non stick frying pan bring a dollop of Butter to a medium heat until it is frothing and add slices of Apple, cook gently for 3 minutes until they take on some colour then add a tsp of Sugar and a good glug of Balsamic vinegar and a splash of Water and let it cook down to a light Syrup.<br />
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Now add your Sausage to another frying pan with a little Sunflower Oil and cook at a Medium heat again for say 3 minutes and serve. Bon appetite !Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com1tag:blogger.com,1999:blog-2003731683745737898.post-56486198398365836902013-04-25T13:46:00.001+02:002013-05-01T14:07:57.947+02:00Pan Roasted Salmon with Lemon & Coriander Mayonnaise<div class="separator" style="clear: both; text-align: center;">
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This very simple rather Summery dish is a version of Daniel Galmiche's the only difference is that he uses Lime rather than Lemon in the Mayonnaise, which is without doubt a far better choice, I just didn't have a Lime to hand last night!<br />
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Start by making the Mayonnaise I love making my own but mid week a jar of Hellmann's is forgivable, In a bowl Zest a Lemon add a handful of Coriander Leaves finely chopped a couple of large spoonfuls of the Mayonnaise Salt and Pepper and a squeeze of Lemon juice. If you have Lime use it instead in exactly the same way and mix it all together<br />
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Now score the skin of your Salmon Fillet with a sharp knife and season. In a non stick frying pan heat a dollop of Butter and a splash of Olive Oil on a medium high heat until its foaming and add your Salmon skin side down for 4 minutes. Don't move it.<br />
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Then flip the fish over and cook for a minute, flip it once more skin side down and put in a pre heated oven at 200c for 5 minutes.<br />
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Let the fish rest for a minute or two before serving. I made some charred Asparagus and a crushed New Potatoes with Coriander, and a spoonful of the zesty Mayonnaise on the side. PerfectAnonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com0tag:blogger.com,1999:blog-2003731683745737898.post-92132380102315498362013-04-24T13:49:00.001+02:002013-05-03T13:59:44.800+02:00French Rabbit Casserole with Lemon & Garlic<div class="separator" style="clear: both; text-align: center;">
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Or as this dish is called in France "Lapin en Cocotte au Citron a L'ail", why is it that to the English at least, dishes sound so much more appetising in French or Italian!<br />
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This recipe is from Daniel Galmiche's brilliant "French Brasserie Cookbook" and whilst its a simple dish it does need to be cooked with some care.<br />
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In France, Spain and Italy, Rabbit is hugely popular yet in England it is less common. It is very much like Chicken but with a more gamey flavour and I would really encourage you to try it<br />
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Its the first time I had attempted this recipe and on reading it through I thought it would benefit from the addition of white wine, but I followed the recipe to the letter and rather glad I did, wine would have changed this dish to something completely different, as it was the sauce was a light syrupy delight.<br />
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So for the first time at least, stick to the recipe. This is a spectacular dish a beautiful marriage of flavours and a recipe I whole heartedly urge you to try.<br />
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Pre heat your oven to 180c. Put the zest and juice of a lemon in a bowl with a couple of tbsp of Olive Oil and add your Jointed Rabbit, season with Salt and Pepper and let it marinate for 5 minutes.<br />
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In a large Casserole dish add 15g of Butter and a good glug of Olive Oil and put on a medium high heat and sauté the rabbit pieces until golden brown, takes around 8 minutes each side. Now add 4 Garlic cloves unpeeled crushed with the flat edge of your knife and the Lemon marinade, turn the heat down slightly and stir to deglaze your pan.<br />
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Reduce the liquid for around 5 minutes until it is slightly syrupy and coats the back of a spoon. Add a 500ml of Chicken Stock, I had added the heart liver and head of the Rabbit to a Chicken stock to get more Flavour, and poured it through a sieve into the casserole dish with a couple of sprigs of fresh Thyme bring to the boil and put in the oven 30 to 35 minutes.<br />
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After half an hour remove the rabbit from the casserole dish onto an ovenproof serving dish and keep warm in the oven. Return the Casserole dish to the hob and bring the cooking liquid to the boil, reduce the heat to low and simmer uncovered, for about 5 minutes until the sauce has the consistency of a light syrup.<br />
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Pour the sauce over the Rabbit and serve with some Chopped Parsley and a buttered Spinach<br />
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<br />Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com3tag:blogger.com,1999:blog-2003731683745737898.post-67571342193506102382013-04-23T13:48:00.002+02:002013-05-01T14:54:47.281+02:00Gambas Pil Pil<div class="separator" style="clear: both; text-align: center;">
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By and Large in Andalusia there is a culture of rarely drinking alcohol without eating, makes a lot of sense, of course the English in Spain don't always take a lot of notice and seem to drink morning noon and night.<br />
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But the Tapas culture is a wonderful thing that I really enjoy, little nibbles are so often more exciting than the big event, and in Spain Lunch is very much the main meal and Tapas will often suffice in the Evening.<br />
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My favourite Tapas is Gambas Pil Pil, Its very quick and simple and this is very much an authentic recipe that you will see throughout Spain. Key is to use very Fresh Raw Prawns, the pre cooked ones will go rubbery, Shell them and put in a bowl with a tsp of Paprika Picante and a squeeze of Lemon juice.<br />
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In a Cazuelita which is an earthenware dish that can be put on an Electric or Gas Hob, heat to a Medium High Heat with some Good Quality Virgin Olive Oil add 5 or 6 finely chopped cloves of Garlic, dried or chopped Fresh Chillies and add your raw Prawns , after a minute or so they turn pink add a glass of Manzanilla or white wine, it will bubble and sizzle scatter some chopped Parsley and serve with crusty bread to mop up those delicious juices and a glass of ice cold Manzanilla.<br />
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<br />Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com2tag:blogger.com,1999:blog-2003731683745737898.post-90350120684118566622013-04-22T13:44:00.003+02:002013-05-01T14:09:10.600+02:00Thai Weeping Tiger<div class="separator" style="clear: both; text-align: center;">
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I had the most wonderful week at work, hard work with a huge dollop of good luck led to a weekend of indulgence and Yahooing which I couldn't have enjoyed more. Come Sunday I was very glad to stay at home and what could be better to recover than some spicy Thai food and no booze!<br />
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There are a few stories why this is called Weeping Tiger but truth is I have no idea why it's called that, I first had this in the 1990's at the Blue Elephant in London loved it then and order it whenever I see it on the menu.<br />
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It couldn't be simpler start with some finely chopped Ginger about a third of a thumbs worth put it in a bowl with 3 or 4 chopped Red Chillies, yep its very hot, use less if you are nervous, add a good glug to fill a small bowl about half way of Light Soy Sauce the juice of two limes a tbsp of Fish Sauce and ideally fresh Coriander, I only had dry but that worked, and half a clove of crushed Garlic, I usually boil the garlic first so it doesn't have that raw taste which can be a bit overpowering.<br />
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Give it all a good stir and taste may need a little sugar. I use this as both a marinade and a dipping sauce to serve with the meat.<br />
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Now marinate a Rib Eye or Sirloin Steak for about 20 minutes, because of the Lime it's probably enough and then cook your steak on a griddle pan a minute either side let it rest and drizzle with the sauce.<br />
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Delicious , I served with Sticky Thai rice and a Red Chicken Curry gorgeous.Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com3tag:blogger.com,1999:blog-2003731683745737898.post-43870765143649688172013-04-18T13:55:00.000+02:002013-05-01T14:56:18.737+02:00Frittata<div class="separator" style="clear: both; text-align: center;">
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The Italian Frittata always seems to me to be the more casual relation to the more formal traditional fold over French Omelette and I rather like that. You will never see this on an Italian Restaurant Menu, it is meant to be a dish served at home, a heart warming dish using up mostly Mediterranean Vegetables but you know you can put whatever you like in this<br />
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I live in Spain and adore Tortilla or Spanish Omelette which traditionally is just Potatoes Onions garlic and a little Egg, so I do like more often than to use a lot of Potato in my Frittata.<br />
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So on this occasion I started with Chopped Potato and Onion and cooked them in Olive Oil for around 20 Minutes. I then added some sliced Red Pepper some chopped Chilli, Some dried Parsley some mushrooms I had left, and a handful of Spinach,<br />
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Once the Spinach had wilted I added 4 Eggs which I had whisked up in a bowl with a fork..let it cook only a couple of minutes and then put the whole pan under a preheated grill for around 5 minutes until it has bubbled up and tinged a little.<br />
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You could make this with or without Potatoes or Mushrooms , you could add cheese, its up to you, Its a wicked dish great served Hot or Cold and wonderful on PicnicsAnonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com3tag:blogger.com,1999:blog-2003731683745737898.post-64058025061398499702013-04-15T14:33:00.000+02:002013-05-01T14:09:56.723+02:00Bread Sauce<div class="separator" style="clear: both; text-align: center;">
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What a delight a good home made Bread Sauce is, forget the ghastly packet stuff, This is just perfect with Roast Chicken or Turkey. I always make it at Christmas but have to admit not that often in the year.<br />
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I was making a Roast Chicken with sage and Onion stuffing so decided I would have to make some and very glad I did!<br />
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As far as I know this is the sole surviving bread thickened sauce from Medieval times. Its easy cut an Onion in half and stud it with about half a dozen cloves add a dozen whole black peppercorns and a bay leaf and a pint or so of full fat Milk and a pinch of Salt<br />
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Bring it to nearly a boil and cover with clingfilm to stop a skin forming and leave it to infuse for at least 2 hours.<br />
I blend the Breadcrumbs in a food processor crusts and all , if you haven't got any stale bread, put 3 slices in your toaster for a minute and that will dry out the bread without colouring.<br />
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Once the Milk is infused set aside the Onion Bay and Peppercorns and add your breadcrumbs and gently heat add a big chunk of butter and some double cream and stir.<br />
Once the breadcrumbs have swollen return the studded Onion and keep in a warm place until you serve absolutely scrumptious<br />
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<br />Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com0tag:blogger.com,1999:blog-2003731683745737898.post-6703169114441301902013-04-14T13:10:00.001+02:002013-05-01T14:10:29.616+02:00Bangers & Mash<div class="separator" style="clear: both; text-align: center;">
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The ultimate comfort food, a marriage made in heaven, Embarrassingly simple but so delicious. I hesitated as to wether I would post this, but then why not, so English I used just a simple Pork Sausage but would be Lovely with Cumberland Sausages or Venison sausages.<br />
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My only twist is adding a spoon of Dijon grain mustard to the Onion Gravy and a splash of Madeira but apart from that this is fried sausages then once they have browned add a sliced Onion and turn the heat down and let it cook out for ten or fifteen minutes,a spoonful of flour, cook it out a minute or so then splash of Madeira some Water from the Potatoes a sprinkling of OXO Beef Stock cube a spoonfull of Dijon mustard stir and reduce.<br />
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Serve with fluffy buttery Mashed Potatoes and a sprinkling of freshly chopped Parsley. Wonderful !Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com1tag:blogger.com,1999:blog-2003731683745737898.post-30843977695378354732013-04-13T15:35:00.001+02:002013-05-01T14:11:06.102+02:00Melanzane alla Parmigiana<div class="separator" style="clear: both; text-align: center;">
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There is some controversy as to wether this dish comes from Northern Italy or Southern Italy, my money is on the South, but who knows my version is a combination of the classic Italian dish crossed with the French Aubergine a la Provencal as it has a more robust breadcrumb topping that gives a lovely contrast of textures.<br />
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Its something of a favourite amongst my Vegetarian chums perhaps because it does feel like a proper main course. In the main I use this dish as a vegetable side dish with grilled meats, just wonderful as an accompaniment to BBQ's though especially with Boulangere Potatoes.<br />
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Start with some Olive Oil in a pan and sweat down your Onions and Garlic for around 15 minutes at a low heat, add at least a tablespoon of dried Oregano, sounds a lot but it isn't and finely chopped stalks of Parsley. Cook that out for another few minutes and add a can of Tomatoes and a can of chopped Tomatoes put the lid on, turn the heat right down and cook for about half an hour until it is sweet and reduced crushing the tomatoes with a wooden spoon and stirring from time to time, Season and add a splash of Red Wine Vinegar.<br />
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Like Jamie I prefer to Griddle my slices (Lengthwise) of Courgette and Aubergine so they get those lovely charred lines across them.<br />
Take an earthen wear Dish and add a ladle of the Tomato Sauce grate some fresh Parmesan add a layer of Aubergine and Courgette repeat until the Dish is full. Top with more Tomato Sauce Parmesan and a cup or two of Breadcrumbs swirl the top with Olive Oil and add some fresh Oregano Leaves place in a preheated Oven at 200c for 30 to 40 minutes.<br />
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Delicious and so easy the flavours marry together beautifully and the crunchy texture of the breadcrumbs a delight.Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com0tag:blogger.com,1999:blog-2003731683745737898.post-18661711682844084802013-04-11T14:55:00.002+02:002013-05-01T14:55:40.328+02:00Chicken Breast on a bed of Spain<div class="separator" style="clear: both; text-align: center;">
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I do feel so very fortunate to live in Andalusia, The food, the culture, the landscape, the Sea, the people, not to mention the climate. Last Sunday I was searching the web for a Roast Chicken Lunch that would be distinctly Spanish all that I could find was Jamie's Chicken with Chorizo, so I made my own interpretation of Spanish Roast Chicken.<br />
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Last night I had a couple of Chicken breasts wondering what on earth I could make and Jamie's dish gave me the inspiration to make a bed of Potatoes Tomatoes garlic and Chorizo on which to place my charred Chicken breast.<br />
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Funny how dishes can stay in the back of your mind. The result was a great deal more than the sum total of the individual ingredients and was so typically Andalusian. I start by just chopping a large unpeeled Potato into cubes no need to peel.<br />
I added a few small sweet Tomatoes cut int Quarters two cloves of Garlic crushed and a few slices of uncooked chorizo, Good glug of Oil some salt and Pepper,a sprinkle of dried Parsley and mixed all together with my fingers in a clay dish and popped it in the oven at 200c for an hour.<br />
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The Chicken I just cooked on a Griddle pan and finished in the oven to finish off for 15 minutes, Half way through cooking the Potato mix I added some Almonds and a glass of Manzanilla.<br />
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To serve just spoon the Potato mix onto the centre of the plate spooning on some of those lovely Oils that have seeped out of the chorizo top with your Chicken Breast add some fresh Parsley and serve. This really is quite special, would work well with fish tooAnonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com2tag:blogger.com,1999:blog-2003731683745737898.post-79620062817616242812013-04-10T13:15:00.001+02:002013-05-01T14:55:16.115+02:00Pimientos de Padron<div class="separator" style="clear: both; text-align: center;">
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Absolutely one of my favourite tapas dishes, these delicious little Green capsicums are from the town of Padron in Galicia. I guess they may be quite difficult to buy outside of Spain so you may need to go to a specialist Spanish supplier.<br />
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They are deliciously sweet but one in a dozen or so is very hot, you really can't tell looking. They are simply cooked in a skillet with Olive Oil heated until it is nearly smoking hot then add the peppers, (wash and dry them first) for 4 or 5 minutes turning from time to time until slightly blistered and charred.<br />
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Drain the Peppers on some kitchen paper, and sprinkle generously with Sea Salt or salt Flakes. Irresistible with an ice cold glass of Manzanilla.Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com1tag:blogger.com,1999:blog-2003731683745737898.post-40312427766501995202013-04-09T13:25:00.001+02:002013-05-01T14:12:44.803+02:00Bloody Mary Prawn Cocktail<div class="separator" style="clear: both; text-align: center;">
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Prawn Cocktail is so retro, in my childhood it was on just about every Menu and must have been the most popular starter in the country. Today it's seen as a bit old hat sadly, I don't know why, the vagaries of fashion I suppose but to my mind prepared well with fresh ingredients its a delicious little treat.<br />
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A La Jamie Oliver, I have gone for this perhaps more contemporary version with the flavours and spice of a Bloody Mary and adapted it slightly to my taste, but you could adapt it to yours too.<br />
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I use Fresh Prawns and Saute them for a minute or so in Oil and then place them in Iced Water to stop them cooking and refresh them. Pre cooked Prawns are all to often overcooked and a bit rubbery and you don't get that sweet fresh flavour.<br />
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Then make the sauce, couldn't be easier, Take 3 or 4 tbsp of Mayonnaise add a large tsp of Cayenne Pepper, 2 tbsp of Tomato Ketchup, a generous drizzle of Tabasco Sauce a shake of Worcestershire Sauce a splash of Brandy and the juice of half a lemon.<br />
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Stir the mixture together and add the prawns after you have shelled them and place in the fridge for about an Hour.<br />
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To serve shred some Iceberg Lettuce , a handful of Cherry Tomatoes cut into halves and spoon in your mixture. Delicious served with some fresh Brown Bread<br />
<br />Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com1tag:blogger.com,1999:blog-2003731683745737898.post-19151514710260065752013-04-08T13:38:00.001+02:002013-05-01T14:13:27.241+02:00Charred Saddle Cut Lamb Chops with Chilled Tzatziki<div class="separator" style="clear: both; text-align: center;">
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I saw this recipe on Nigel Slaters "Simple Cooking" show on Saturday, filled with inspiration I shot down to my butchers to get some Lamb.<br />
The Lamb Chops he had whilst looking fabulous were really tiny, so I went for Saddle cut Lamb Chops, or Barnsley cut chops as they used to be known, cut from the Loin its a double chop and they looked stunning.<br />
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There is something very Summery about a sizzling hot Charred Lamb Chop with the refreshing chilled "Tzatziki" style yoghurt and as Spring has finally broken in Andalusia it seemed the perfect Spring dish to celebrate.<br />
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Nigel served his dish with a Pickled Red Cabbage, but I thought I would make a simple Pea and Mint Puree some Boulangere Potatoes and Provencal Tomatoes and jolly glad I did the combination was more substantial and absolutely delicious<br />
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Start by placing the Chops in a tray and give them a good glug of Olive Oil , scatter on some fresh Thyme leaves a pinch or two of Ground Black Pepper, a Little dried Parsley and the juice of half a Lemon and leave them to marinate for at least an hour.<br />
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Meanwhile make the Yoghurt dip, take half a Cucumber, cut it in half lengthways and scoop out the seeds and grate the Cucumber into a bowl add a good pinch of Sea Salt add a handful of fresh chopped Mint add a tub of Greek Yoghurt mix together with a squirt of Lemon Juice and pop it into the fridge to chill. Just before serving drizzle with a Lemon infused virgin Olive Oil<br />
I put my Potatoes and Tomatoes into the oven at 200c for an hour and had a glass of wine!<br />
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About ten minutes before the Potatoes are ready to come out the oven get a Griddle pan scorching hot, and griddle your chops about two minutes each side for pink...Let them rest covered in foil and make your Pea and Mint Puree. The meal was a great success I served with some crusty bread and a bottle of Cote de Rhone<br />
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<br />Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com0tag:blogger.com,1999:blog-2003731683745737898.post-5027262735211834132013-04-02T14:11:00.001+02:002013-05-01T14:56:52.311+02:00Spanish Roast Chicken<div class="separator" style="clear: both; text-align: center;">
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I have had the most splendid Easter break eating out at some excellent Restaurants for three days running and drinking rather to much, that for Bank Holiday Monday I was ready for a really hearty comforting dish. Had a plump Chicken in the fridge and really wanted to make something very Spanish with it, trawled the internet to find that other than Jamie"s Chicken with Chorizo, A dish never seen in Spain, there really wasn't that much out there, so set about creating something of my own that would reflect the food and Sunshine that we are so fortunate to enjoy in Andalusia.<br />
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I put two Tsb of Smoked Paprika and one of Picante Paprika into a bowl and added a glug of Olive Oil, and covered this mix over the Chicken, Stuffed the Cavity with some crushed Garlic Cloves and seasoned well with some Salt and a sprinkling of Paprika, and let it sit on the Kitchen worktop on a platter for around half an hour.<br />
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I boiled some Potatoes for around 5 minutes along with a Lemon, Placed the hot Lemon which I pierced with a knife into the cavity along with a handful of Parsley Stalks.<br />
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Once the potatoes had cooled slightly added the Chicken and Potatoes to the Roasting Tin along with 4 chopped carrots a Sliced Onion 3 Cloves of Garlic and a couple of sliced Tomatoes.<br />
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Poured into the tin A good glass of Manzanilla, Fino would do and a Pint Chicken Stock. Seasoned the bird well with Salt flakes and Black Pepper, sprinkled on some dried Oregano and dried Parsley and put in a hot oven at 220c for an Hour.<br />
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After an hour I added a handful of black Olives and some Peas and returned to the oven for ten Minutes, Placed the Chicken onto a Platter covered in Tin Foil to rest and returned the tin with the Potatoes and vegetables to the Oven for another 15 minutes.<br />
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The dish was so Delicious,I added some Fresh chopped Parsley to the finished dish and served with ladles of the gorgeous jus, the flavours and colours of Spain, mopped up with some fresh Ciabatta bread.<br />
<br />Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com5tag:blogger.com,1999:blog-2003731683745737898.post-59624123340249020442013-03-29T15:21:00.000+01:002013-05-01T14:14:47.547+02:00Sage Flowers and Tomato Salad<div class="separator" style="clear: both; text-align: center;">
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Those of you who follow my blog will know how inspired I am by Kerstin Rodgers exceptional book Supper Club, There is a whole chapter on using flowers with Food old as the hills but I have never used them before and was keen to try.<br />
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This is based on her Nasturtium Leaf Salad which uses Cherry Tomatoes and Marigold Petals neither of which I could get yesterday but I have used sliced Tomatoes and thanks to the guidance of my tweeting chum @Janbillington of Edible flowers who's advice I took as this is a Lady who knows about such things I used Sage flowers, very pretty and a really nice burst of flavour.<br />
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Again it is really simple but with good ingredients a stunning vibrant little Salad. Simply slice fresh Tomatoes and put in a dish, scatter over the Sage Petals but perhaps if you had them Basil Flowers would be good, Whisk together a simple dressing of 1tbsp Raspberry Vinegar ( I didn't have so used Sherry vinegar) 4tbsp Groundnut oil and a sprinkle of smoked Salt Flakes I added some chopped Parsley too for Colour dressed the Salad and left in the fridge about half an hour before serving to get all those flavours in..Really delicious and so PrettyAnonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com5tag:blogger.com,1999:blog-2003731683745737898.post-25719917489454395592013-03-28T21:11:00.002+01:002013-05-01T14:15:11.230+02:00Salmonetes with Mint<div class="separator" style="clear: both; text-align: center;">
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As a cook I have always loved cook books and I have a great many which are a constant source of inspiration, however my latest addition by Kerstin Rodgers "Supper Club" is unlike any other book I have or have seen, It is beautifully produced the photography the Graphic design best I have seen.The recipes have a contemporary modern feel. I don't want to give all the secrets away but it is written intelligently with flair and includes more than a chapter on how you could open your own underground Supper Club something I would absolutely adore to do but fear she who must be obeyed will forbid!<br />
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Kerstin Rodgers or as Twitter knows her @Msmarmitelover is a proper Cook not a 'Chef' a 'Cook', I make this distinction because Cooks cook with love, Chefs cook for money. I know which I prefer.<br />
This Lady has style, a Bon Viveur, a Lady who pioneered Supper Clubs in England in the spirit of Amy Johnson, a former Punk and a very talented Cook, a Lady you would absolutely adore to welcome at any Dinner Party.<br />
Just buy the book, you will be as thrilled as I am!<br />
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Anyway take my word for it, Filled with inspiration I trundled off to the Fish Market in Marbella to buy Sardines for her Sardines and Mint recipe, only to find not a Sardine to be had for love nor money!<br />
My fishmonger recommended a local fish of Salmonete. a baby Red Mullet to look at and I took a kilo on the spot.<br />
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After all cooking is about adapting, taking inspiration and adapting to what you have or what you can get, but Jolly good they looked and I set off undeterred.<br />
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It's a very simple little dish, Simply wash the fish stuff the cavity with Lemon and freshly chopped Mint sprinkle with Smoked Sea Salt flakes another glug of Oil squirt of Lemon juice and place in a pre heated oven at 220c for ten to 15 minutes I went half way at 13 minutes and the fish was cooked beautifully.<br />
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The magic of the dish is the Mint, I have never used Mint with Fish before and more fool me the result is superb, it is a little like adding Pernod to Fish, it doesn't over power it complements beautifully. I served with a Tomato Salad and some Sliced Roast Potatoes that had a crispness to them and some Ciabatta Bread.<br />
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It was light flavoursome and delicious, try it. Thank you KerstinX<br />
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<br />Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com2tag:blogger.com,1999:blog-2003731683745737898.post-30720261999900242532013-03-26T19:57:00.000+01:002013-05-01T14:15:36.761+02:00Luxury Cottage Pie<div class="separator" style="clear: both; text-align: center;">
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Cottage Pie is so very much a Nursery classic, always takes me back to my childhood, this is a grown up version. Lord Jeffrey Archer is still well known for his Dinner Parties of Cottage or Shepherds Pie with Krug Champagne, and of course he is absolutely right, Cottage Pie cooked well is amazing and up there with any other dish you could imagine.<br />
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As in everything you cook start with first class fresh ingredients, I used half a kilo of ground Rib of Beef, it is expensive but worth it and it does bring this dish to life.<br />
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Start in a large Pot with a good glug of Olive oil on a high heat and add a sliced Onion, stir and reduce heat slightly when it starts to soften and become sweeter.<br />
Now add Two Carrots finely chopped in half centimetre cubes and a couple of sticks of celery again finely chopped, cook on a Medium heat for maybe 15 minutes<br />
Now add chopped Mushrooms some in Quarters some sliced and some Porcini, a couple of sprigs of Thyme and cook through<br />
Now add your ground Beef, make sure you brown the meat and break it up with a wooden spoon<br />
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When its Browned add a spoon of flour stir and cook it out, then add a large glass of Red wine and about the same of Beef Stock couple of Bay leaves swig of Worcestershire Sauce a squirt of Tomato Ketchup and season well with Salt and Ground Black Pepper.<br />
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Now with a slotted spoon, add the mixture to a Pie Dish, then on a high heat reduce the sauce to intensify the flavour and add to the mixture.<br />
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Top with Mashed Potato and put in the oven at 200c for around 30 minutes, Mind blowing winter warmer comfort food, It is so good do try it before Summer<br />
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<br />Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com4tag:blogger.com,1999:blog-2003731683745737898.post-77555821761596742302013-03-20T19:55:00.002+01:002013-05-01T14:16:18.187+02:00Steak Sandwich<div class="separator" style="clear: both; text-align: center;">
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I am really busy at work at the moment, so I wanted something quick, I had a spare EntrecĂ´te steak cut a little thin for a steak Dinner but ideal for a decent sandwich.<br />
This recipe is based on Jamie's Steak Sandwich from 30 minute meals, really good book by the way! but as ever I have changed it to what I like and what I had.<br />
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I started putting some chopped jarred Red peppers on a board, Seasoned with Salt and Pepper added some fresh Thyme, Oregano Parsley two fresh Red Chillies seeds and all a glug of Olive Oil,Then put some sliced Tomatoes in an Oven proof dish with Herb De Provence a glug of Oil and throw them into the Oven, not long 15 minutes before I start the steaks at 200c<br />
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I had already taken the Steak out the fridge, added a glug of Oil some Thyme, Seasoned and rubbed into the steak, Got the Griddle Pan really hot, then put a loaf of Ciabatta Bread in the Oven.<br />
Griddle the Steak for two minutes one side one minute the other and placed on the board with my Peppers and Herb mix to let it rest.<br />
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Whiz up some chickpeas with a glug of Lemon Olive Oil and a splash of water to make a puree, Take the Ciabatta out the oven and with a bread knife cut in half lengthways, The bottom half spread with the humus add the sliced Tomatoes that you cooked in the oven, some Rocket would be best all I had was a leftover bag of mixed Salad to top it.<br />
Slice the steak and rub it into the Herb Pepper mix, all the juices from the steak should now have seeped into the mix..glorious flavours, add the steak to the Ciabatta scooping up the Red Pepper Herb mix with a knife to put on top.<br />
Take the top of the ciabatta and rub it into what remains of the red pepper mix and put on top of what has to be the most delicious flavour exploding sandwiches, enough to serve two.Anonymoushttp://www.blogger.com/profile/12142864761955826646noreply@blogger.com1